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MEXICAN BEEF & BEAN CASSEROLE Recipe

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This recipe for MEXICAN BEEF & BEAN CASSEROLE is from The MSSDAR Brunch to Punch Bunch, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg flour tortillas, 10-inch or 6-inch
2 T butter or cooking oil
1 lb ground beef
1/2 of a white onion, chopped
15-oz can ranch style or black beans, drained
2 to 3 c shredded cheddar or Mexican fiesta blend cheese
10.5-oz can condensed cream of chicken soup
10-oz can Ro-tel
Directions:
Directions:
Preheat oven to 350˚F. Spray a 9-by-13-inch baking dish with non-stick cooking spray. Line dish with single layer of Flour Tortillas, large or small, overlapping only slightly. Feel free to trim edges to fit, OR drape up the sides of dish. Heat butter or oil in a medium skillet and add crumbled ground beef and chopped onion, stirring until browned. Drain grease. Add drained beans and simmer 5 minutes, stirring to mix. Spread beef and bean mixture evenly over tortillas. Sprinkle with 2 cups shredded cheese. Carefully spread condensed soup over cheese. Spoon Ro-tel tomatoes evenly over casserole. Bake for 25-30 minutes until bubbly. Serve with a tossed salad, and enjoy! For extra goodness, double the beef and cheese amounts, adding a second layer of each over the Ro-tel, and sprinkle with chopped green onions. When done, remove from oven and spread with small-curd cottage cheese.

 

 

 

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